Homemade marshmallows

After making the ice cream from the last post, I had six egg whites just sitting in my fridge begging to be made in to something exciting.  So I did a little googling and came across a recipe for homemade marshmallows from David Lebovitz.  And then I remembered reading another recipe for homemade marshmallows over at Smitten Kitchen!  Deb at Smitten Kitchen has quickly risen the ranks to the top of my food idols list – she’s right up there with the Barefoot Contessa – and I just love reading her blog and trying out her lovely recipes.  I combined/tweeked the recipes in order to use up all six of my egg whites.  It made a lot or marshmallows, but I had a Halloween party to go to, which gave me licence to go a little overboard.  I made one pan of vanilla flavored (but made them orange with a little bit of food coloring) and another pan of mint.

This was a pretty exciting undertaking – marshmallows are such an unusual thing to make from scratch.  I may have emitted several squeaks of delight during this process.  Just maybe though.  And the marshmallows whip up in to such  fluffy, pretty, white fluff.

The post over at Smitten Kitchen is definitely worth a read before trying this for the first time, because she gives a good description of the process – especially what to avoid, since she had a disaster once herself.

MARSHMALLOWS
4 packets gelatin (1 box)
3/4 cup cold water, plus 1/2 cup
2 cups sugar
1/2 cup light corn syrup
6 egg whites at room temperature
1/4 teaspoon salt
1 tablespoon vanilla
2 tablespoons creme de menthe

Oil the bottom and up the sides of two 13 x 9 baking dishes.  Dust heavily with powdered sugar and set aside.

In a large bowl, sprinkle the gelatin over 3/4 cup of the cold water and let it stand to soften.

In a medium sauce pan, heat together the sugar, corn syrup, other 1/2 cup of cold water, and salt over low heat.  Stir with a wooden spoon until the sugar has dissolved.  Then turn the heat up to medium and cook, without mixing, until the mixture reaches 240 degrees, about 12 minutes.  Remove the mixture from the heat and pour it over the gelatin.  Mix until the gelatin is completely dissolved.

 

 

 

 

 

 

 

 

 

 

With a mixer, beat mixture on high speed until white, thick, and nearly tripled in volume, about six minutes if using standing mixer or about 10 minutes if using hand-held mixer.

In separate medium bowl, beat egg whites with a clean beater, until they just hold stiff peaks. Beat whites into sugar mixture until just combined. If using just one flavoring, mix it in with the sugar, otherwise divide the marshmallow fluff evenly between the tow bowls, and then stir in the flavorings and food coloring.  Pour mixture into the prepared baking pans. Sift 1/4 cup confectioners sugar evenly over the top of each pan. Chill marshmallow, uncovered, until firm, at least three hours, and up to one day.

 

 

 

 

 

 

 

Run a knife around edges of pan and invert pan onto a large cutting board. Lifting up one corner of inverted pan, loosen the marshmallow and ease it onto cutting board. Cut the marshmallows it to one inch cubess. Sift remaining confectioners’ sugar back into your now-empty baking pan, and roll the marshmallows through it, on all six sides.  For the mint marshmallows, I mixed half powered sugar and half cocoa powder.  I turned my marshmallows into a Halloween inspired checker board!

And the leftovers are delicious in a cup of hot cocoa!

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